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⅓ c pine nuts
For the pesto, place basil leaves and pine nuts into a food processor and pulse several times.
Add garlic and Romano cheese and pulse several more times. Scrape down the sides of the food processor with a rubber spatula, if necessary.
While the food processor is running, slowly add olive oil in a steady stream to emulsify and help keep olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Stir in salt and freshly ground black pepper.
Place sausage on grill. Insert probe into one link. Cook at 360°F 50/50 until internal temperature 150°F is reached. Remove; set aside.
Dry-roast the peppers at 400°F 50/50 until completely charred. Remove and allow to cool. Once cooled and able to handle, using a wet towel, remove blistered skins. Slice peppers.
To plate, arrange sausage on platter and strew with peppers and flat-leaf parsley. Dollop some pesto over sausage. Reserve extra pesto to place on side for dipping. Serve.